Mongolian chicken. Crispy chicken tossed in a sticky ginger and Hoisin sauce. A scrumptious meal to make for dinner that’s easy and not too time consuming, ideal midweek dinner.
EASY TO MAKE!
This recipe is incredibly easy to make and you will likely have most of the ingredients in your cupboard! The one you may need to go out to get is Hoisin sauce, but most Western and Asian grocers carry this sweet thick sauce already. I love using Hoisin sauce on my meat dishes as it really offers such a delicious sweet thick moor-ish taste.
- 6-8 Boneless Chicken Thighs diced
- ¼ Cup Corn Flour
- 1 Spring Onion Finely Sliced
- 1 tbspn Chinese Five Spice
- 2 tsp Minced Garlic
- 1 Red Chilli Pepper Sliced
- 1 Thumb Sized Piece of Ginger Finely Sliced
- 4 tbsp Hoisin Sauce
- 2 tbsn Dark Soy Sauce
- 2 tbsn Brown Sugar
- 2 tsp Sesame Oil
- 1 tbsp Corn Flour and Water Slurry
- 1 Spring Onion Sliced on a bias
- 1 Red Chilli Sliced
- In a large zip lock bag or bowll, add your diced chicken thighs followed by cornstarch, five spice and a pinch of salt. Mix well until each piece is coated in cornstarch. Set aside.
- Then in a wok set over medium high heat, add 1-2 inches of cooking oil. Carefully add in your chicken and let this fry until crispy golden brown on all sides, about 4-5 minutes. Remove chicken from pan and transfer to kitchen towel.
- Discard oil from wok wipe clean and add a tbsn of oil, add ginger, garlic, and red chilli. Fry for 30 seconds.
- Next add the hoisin sauce, soy sauce, brown sugar, sesame oil and cornstarch slurry. You may need to give the cornstarch water another stir before adding to the hot pan. Mix sauce ingredients until combined.If too thick add a little water until you get your desired consistency.
- Add your fried chicken back into the pan and coat each piece with sauce by tossing or stirring well.
- Serve with Boiled Rice,Fried Rice or Noodles.Garnish with the Spring onion ans red chilli.